1 Peel and dice the sweet potatoes.
2 Bring salted water to a boil in the stewpot with the cloves of garlic.
3 Add the sweet potatoes and cook for a futher 15 minutes on a low boil.
4 Strain the sweet potatoes then mash them and add cream. Season and set aside.
5 Heat the frying pan to 2/3 of the maximum power of your stove for 1 min and add the foie gras slices.
6 Brown for 1 minute on each side, then add the redcurrants for 30 seconds.
7 Serve the mashed sweet potatoes topped with a slice of foie gras and a few redcurrants.
Tips: You can deglaze the foie gras with balsamic vinegar for a note of sweetness.